2 Tablespoons Olive Oil
2 Medium Shallotts, chopped
5 Habaneros, chopped  (or more, how brave are YOU?)
1 Green Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Red Bell Pepper, chopped (see the color thing we’re gong for)
4 Cloves of Garlic, minced
2 Teaspoons Ground Cumin
1 Can of Red Kidney Beans, drained
1 Can of Cannellini Beans, drained
1 Can of Black Beans, drained
1/2 Chipotle Pepper
2 28oz Cans of crushed

Heat 2 tablespoons of olive oil in a saucepan and add onion and bell peppers.  Cook 10 minutes.  Add garlic, cumin, and habaneros, cook for 5 more minutes.   Add everything else, bring to a boil, then simmer for 30 minutes.  Feel the heat my friend.  Feel the heat.